The rabbit in porchetta or porchettato rabbit is a very tasty main course. Super simple to prepare by buying the rabbit already boned. Perfect to serve during festive days. Accompanied by classic roasted potatoes, it will be a guaranteed success.
It is a typical recipe from central Italy. It is a much lighter variant of traditional pork porchetta. Have your trusted butcher perfectly bone the rabbit, and you’ll see how easy it is to proceed with the recipe.
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- Difficulty: Easy
- Cost: Economical
- Rest time: 10 Minutes
- Preparation time: 20 Minutes
- Portions: 8 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 311.04 (Kcal)
- Carbohydrates 0.52 (g) of which sugars 0.01 (g)
- Proteins 39.59 (g)
- Fat 16.59 (g) of which saturated 6.15 (g)of which unsaturated 8.38 (g)
- Fibers 0.09 (g)
- Sodium 524.82 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
INGREDIENTS FOR RABBIT IN PORCHETTA
- 1 whole rabbit, raw (boned by the butcher)
- 9 oz cooked ham
- 9 oz bacon
- 5 sprigs thyme
- 3 sprigs rosemary
- 5 leaves sage
- Half clove garlic
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
- to taste dry white wine
Tools
- 1 Baking Dish
PREPARATION OF RABBIT IN PORCHETTA
Prepare a very fine mince of thyme, rosemary, sage, and garlic.
Spread out the rabbit trying to obtain a perfect rectangle. Distribute the minced herbs over the entire surface. Sprinkle with salt and pepper.
Cover with slices of cooked ham. If you wish, you can also add some chopped bacon and then roll tightly from the short side as tightly as possible.
Wrap the roll completely with slices of bacon and then tie it with kitchen string.
Place the rabbit in a baking dish lined with parchment paper or greased with extra virgin olive oil. Even better if you use a loaf pan the size of the rabbit roll.
Bake in a preheated oven at 392°F for about 50-55 minutes. If it dries out during cooking, moisten the rabbit with a bit of hot water or a bit of white wine. For optimal cooking, the core temperature of your rabbit should be 165°F.
Adriana’s Advice
Let the rabbit rest for about 10 minutes before slicing and serving.
FAQ (Frequently Asked Questions)
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